Tuna Steaks with Grilled Veggies

Recipe

Main Dish
Tuna Steaks with Grilled Veggies

Primary Media

Grilled, sliced tuna on a grill plate next to fennel, white onion, and sliced mushrooms

User Rating

3.71 out of 5 stars
Rate it:
7 ratings

Recipe Data

4
Servings
20min
Prep
30min
Total

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Description

Since tuna is so lean, it can be dry and tough when fully cooked. You'll want to leave the center slightly pink. Start testing the tuna for doneness after a few minutes on the grill.

 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
8 tbsp.Hy-Vee Select olive oil, divided
6 tbsp.lemon juice, divided
2 tbsp.Hy-Vee seasoned salt
1 tbsp.garlic paste
4(8-oz. each) tuna steaks, 1-in. thick, thawed if frozen
4 c.Hy-Vee ShortCuts precut vegetables , such as onions, mushrooms, asparagus, bell pepper and/or snow peas (about 2 packages)
2lemons, halved

Things To Grab

  • 2 medium bowls
  • Small bowl
  • Large resealable plastic bag
  • Shallow dish
  • Large grill pan

Directions

  1. Combine 5 tbsp. oil, lemon juice, seasoned salt and garlic paste in a medium bowl for marinade. Reserve one-third of the marinade in a small bowl; set aside. Place remaining marinade in a large resealable bag placed in a shallow dish. Add tuna. Seal bag and turn to coat. Marinate in the refrigerator for 15 minutes, turning once.

  2. Toss together precut vegetables, lemon halves and remaining 3 tbsp. oil in a medium bowl.
  3. Heat a large grill pan over medium-high heat. Remove tuna steaks from bag; discard marinade. Cook tuna in grill pan for 5 minutes. Turn steaks. Add vegetable mixture to grill pan; cook with tuna for 5 to 7 minutes more or until desired doneness.
  4. Drizzle cooked tuna steaks with reserved marinade. Serve steaks with vegetables and lemon halves.

Nutrition facts

Servings

440 Calories per serving

Amounts Per Serving

  • Total Fat: 17g
  • Cholesterol: 120mg
  • Sodium: 820mg
  • Total Carbohydrates: 8g
  • Protein: 54g

Daily Values

0%
Vitamin A 25%
0%
Vitamin C 80%
0%
Iron 15%
0%
Calcium 2%

Recipe Source:

Balance January 2017